'A fishy’ dinner suggestion from the Great British Chefs website

Spiced cod with curried cauliflower and mango 

By Tony Fleming 


Ingredients –



4 cod fillets, skin removed, each weighing 140g

½ bunch of coriander, chopped

1 tbsp of mild curry powder

1 lemon

100g of butter

Vegetable oil



500g of cauliflower

10g of garlic, diced

10g of ginger, diced

3g of cumin seeds

15g of curry powder

100g of butter

250g of milk

250g of double cream

50g of mango chutney, good quality from a jar


Juice of half a lemon



2 mangoes, flesh cut into0.5cm dice-1 stone reserved

100ml of white wine vinegar

100g of caster sugar

70ml of water

½ tsp black onion seeds

½ tsp white mustard seeds

2 red chilies finely chopped

1 red onion finely chopped

1 tbsp of coriander, chopped



4 purple cauliflower, raw

1 handful of cauliflower florets

1 handful of coriander cress

Vegetable oil




For the mango relish, boil the vinegar, sugar, water, reserved mango stone and onion seeds until you achieve a syrup the liquid should be reduced by half (approximately). Remove the mango stone and set aside. 


Mix the mango with the chili and red onion.  Add the mango mix to the hot mango stock, cover tightly with cling film and leave for 1 hour at room temperature.  Chill in the fridge (you will need to bring the relish up to room temperature and mix in the coriander before serving).


For the puree, melt the butter in a pan over a medium heat and cook the garlic, ginger, cumin seeds and curry powder for 4-5 minutes.  Add the chopped cauliflower, season with salt and cook for a further 5 minutes until starting to soften.


Add the milk and simmer until the cauliflower is cooked.  Add the cream and simmer until the cream is reduced and thickened.  Transfer to a blender with the mango chutney and lemon juice until smooth, then pass through a fine sieve.


Preheat oven to 180c/gas mark 4


Season the cod fillets with salt.  Place on a non-stick, ovenproof pan over a medium-high heat and add a small dash of vegetable oil.  Once the oil is hot, cook the cod fillets for 2 minutes, then transfer to the oven and cook for 5 minutes.


Meanwhile,  place a pan over a medium-high heat and add a dash of vegetable oil.  Once the oil is hot, add the florets and cook until golden, then season to taste with salt and remove from the pan.


Once ready, remove the cod from the oven and add curry powder and butter to the pan.  Once the butter begins to foam, use a spoon to baste the fish for 2 minutes,  then finish with lemon juice, coriander and a pinch of rock salt.  Leave in a warm place to rest for 1 minute. 


To finish, place the fillets of cod onto plates and dot the puree around the fish.  Arrange the pan fried cauliflower florets onto the fish and spoon on some mango relish.  Use a mandolin to shave some of the purple cauliflower and arrange the shavings onto each plate.  Finish with some coriander cress and serve immediately.

A 'fishy' dinner suggestion from the 'Great British Chefs' website.


RED MULLET AND Spinach with Caesar new potato



4 red mullet fillets

100ml of rapeseed oil

500g of new potatoes

plain flour

50g of unsalted butter, softened

1 bunch of spring onions

4 tbsp of Caesar salad dressing

200g of baby spinach

1/2 lemon




     Begin this red mullet recipe by putting the new potatoes in a large saucepan.

Cover the potatoes with cold water and bring to the boil. Reduce the heat a little and cook gently until tender, then drain and set aside until almost ready to serve.


Make sure all the scales and pin-bones have been removed from the red mullet. Season the fillets and lightly dust the skin side with flour. Brush with the soft butter. 


Put a large non-stick frying pan over a moderate heat and add a little rapeseed oil-Lay the fish in the frying pan skin-side down and press down gently with spatula. 


Get a saucepan of hot water ready to reheat the cooked potatoes. Put them into the hot water for 2 minutes then drain in a colander. Return the potatoes to the saucepan and crush with a fork. 


Slice the spring onions and add them to the potatoes along with the Caesar dressing. Mix thoroughly. 


In a bowl, dress the baby spinach leaves with some of the rapeseed oil.


When the fish is done, season it with a little lemon juice and flaky sea salt then remove it to a tray so it doesn’t overcook. 


To serve, put a medium-sized ring in the middle of a serving dish, then spoon in a quarter of the crushed new potatoes. Remove the ring and place some of the dressed spinach on top. 


Gently place one fillet of red mullet on top and drizzle the plate with some of the remaining rapeseed oil to garnish. Repeat with the remaining ingredients and serve. 

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Baked mackerel with salsa and fishy crisps

by William Drabble from Great British Chef Website





·         4 boneless mackerel fillets

·  1 lemon for juice  

·         1 avocado

·         1/2 cucumber

·         4 tomatoes

·         11ml of olive oil

·         4 filo pastry sheets

·         1 egg white

·         1 pinch of salt

·         1 pinch of pepper

·         15g of butter, melted





Preheat the oven to 175°C/gas mark 4


Lay a sheet of pastry onto a lightly floured work surface. Brush lightly with butter and press another sheet of pastry on top. Repeat with the remaining 2 sheets so you have 1 sheet made up of 4 layers


Cut out 4 little fish shapes, brush with egg white and sprinkle over a little salt and pepper, or some sesame seeds if preferred. Bake for 10-12 minutes until crispy and golden


Skin and de-stone the avocado. Dice the flesh into 5mm cubes. Peel the cucumber and dice into 5mm cubes


Drop the tomatoes into boiling water for a few seconds. Remove and plunge into iced water. Peel the skins from the tomatoes, remove the seeds and dice the flesh into 5mm squares


Mix together the tomato, cucumber and avocado in a bowl. Drizzle over the oil and add a squeeze of lemon juice. Store in the fridge until ready to serve


Preheat the oven to 180°C/gas mark 4


Cut out 8 sheets of baking paper, slightly bigger than the fillets. Rub the sheets with oil on one side. Lay the fillets on the oiled paper, then lay the remaining sheets on top, oil-side down


Still covered, lay the fish onto a baking tray and bake in the oven for 10-12 minutes, or until cooked through. Remove from the oven and squeeze a little lemon juice over the fillets


To serve, divide the salsa onto plates and top each mound with a fillet of mackerel. Lay the fishy crisps on top of the fish and serve immediately